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Sudanese Cultural League Of Edmonton

7927 118 Avenue NW Edmonton AB T5B 0R5 · Food - General

Official record from Alberta →

Inspection summary

Sudanese Cultural League Of Edmonton has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 28, 2024. The most recent inspection, on July 22, 2026, recorded 2 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on July 22, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on July 22, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on June 28, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on June 28, 2024. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No valid chlorine test strips were available onsite. Please ensure valid chlorine test strips are available.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No recent pest control report was available onsite for review. Please ensure monthly pest control reports are completed and available onsite.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The stainless steel refrigerator was measured at a temperature of 16 degrees C. This is too warm. No food was inside. Fridges/coolers must be able to maintain food at a temperature of 4 degrees C or less or germs will grow rapidly. Have the cooler adjusted or repaired and do not use it in the meantime until it can be verified that it is able to maintain this temperature. -The other fridge and the 3 freezers were no turned on, so was unable to check the temperature of these units. You must turn these units on and keep them on well before we arrive to do the next inspection, as we must be able to verify all your equipment is working. Freezers must be able to maintain a temperature of -18 degrees C.-No thermometers available. You must obtain properly calibrated thermometers capable of measuring cooking temperatures as well as cold holding temperatures. Probe thermometers are recommended as these can measure internal temperature for cooking and liquids. You must use thermometers to regularly monitor temperatures to ensure the required temperatures are achieved and maintained.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • -There were numerous cockroaches noted under the kitchen sink and active crawling on the walls and floor. -There is no pest control in the facility.You must have a professional licensed pest control company assess and control the number of cockroaches.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There was a build up of food, debris and liquid in the following areas: -The underside of the shelf above the microwave.-The back of the bottom drawer next to white fridge. -The inside of the fridges.-The inside of the freezers. -The locked utility room in the kitchen was cluttered with garbage and bags of recyclables. You must thoroughly clean all of the above areas as well as all of the cupboards, drawers, inside the fridge and freezers, behind and underneath all equipment. You must remove garbage and recyclables immediately and organize the utility room. This will help prevent attracting more cockroaches and allow for easier cleaning.

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